Ingredients: sticky rice flour 80g, dry flour 72g (you can add 30g to 50g if you like the taste more Q), corn starch 8- 10g, water 400g (dry flour is added with water 1:2.5), 2-3 eggs, appropriate amount of soy sauce (soy sauce with appropriate amount of oil) and appropriate amount of oil.
1. First, put all the powder into a basin, then add water and stir well.
2. Then beat the eggs into whole egg liquid for later use.
Brush the basin with vegetable oil first, and then pour a thin layer of rice soup prepared before.
4. Then pour the egg liquid on it, cover it and steam it over high fire.
5. Steam for about three minutes, and when you see bubbles on the skin, it means it is cooked.
6. Finally, serve in rice rolls, and then pour in the sauce.